pork shoulder bone in picnic roast

Hiloboy · 04-16-2005, 11:06 PM

i'm going to try one tonight its about 9 lb about how long to cook this thing anyone know .. i've did butts all most same size .can i get some help. or i'm just going to wing it.. i'm going to do some ribs at the same time..

Bigmista · 04-16-2005, 11:30 PM

If you have a thermometer, smoke it until the internal temp hits 165-170. Then spray it real good with applejuice and wrap it in foil. Either put it back in the smoker or put it in the oven and cook till it hits about 190. I don't usuallly put mine in the cooler like most of the folx. I just turn off the heat in the oven and let it sit for an hour or two.

YMMV.

Neil · 04-17-2005, 06:48 AM

Cook it just like you would a butt.

jeffsasmokin · 04-17-2005, 08:01 AM

I agree, cook it as you would a butt - but I also cross-cut the skin so it absorbs more smoke and seasoning.

Arlin_MacRae · 04-17-2005, 08:17 AM

Hilo, make sure your temp reading is in a solid hunk of meat, of course. Close-to-the-bone readings can be misleading.

Good luck!

chad · 04-17-2005, 12:56 PM

Timewise - assuming you stay around 'que temps - probably 11 hours or so. Like these others I depend on internal temp for finishing.

Bill-Chicago · 04-17-2005, 01:00 PM

I got one, same size to smoke next weekend.

Is it any different from a Boston Butt, from a pulling standpoint?

chad · 04-17-2005, 01:03 PM

It'll pull a bit different - the muscles run different directions. You might think it's "tough" but often its just different from doing just he butt portion.

Bigmista · 04-17-2005, 04:11 PM

IMHO, the shoulder is closer to a ham in texture. Not bad. Just a little different. Outside of brisket or a really good burger, I'd take pork over beef any day.

BBQchef33 · 04-17-2005, 08:01 PM

i know its kind of late to answer.. but estimate it at 75-90 minutes per lb.

Neil · 04-18-2005, 12:45 PM

Its never too late for good Q info. There's always next time.

Hiloboy · 04-18-2005, 03:01 PM

well to let you know it turned out great.. tasted a lot like our kalua pig that we make in the imu.. here in hawaii after we pull the pork we add hawaiian sea salt . what can i do differant when i make pulled pork so it dosen't taste like kalua pig.. any ideas

Arlin_MacRae · 04-19-2005, 08:55 AM

Quote:

Originally Posted by Hiloboy

well to let you know it turned out great.. tasted a lot like our kalua pig that we make in the imu.. here in hawaii after we pull the pork we add hawaiian sea salt . what can i do differant when i make pulled pork so it dosen't taste like kalua pig.. any ideas

Don't put Hawaiian sea salt on it?

What else did you "do to it" after it came off the grill?

chad · 04-19-2005, 09:22 AM

Add a Carolina style finishing sauce to the pulled pork:

1 cup cider vinegar
2 tbls brown sugar
1 tbls salt
1 tsp pepper flakes
additional hot sauce of pepper to taste

Did you use local wood as you cooked. Try adding some hickory, pecan, or oak to the fire to boost the smoke taste a bit.

04-16-2005, 11:06 PM	#1
Hiloboy Full Fledged Farker Join Date: 03-10-05 Location: Hilo, Hawaii	pork shoulder bone in picnic roast i'm going to try one tonight its about 9 lb about how long to cook this thing anyone know .. i've did butts all most same size .can i get some help. or i'm just going to wing it.. i'm going to do some ribs at the same time.. __________________ #1,WSM #2,Big Green Eggs(large) a #2 La Caja China # 2 Weber kettle gold 22.5 The best smoke for making Q... is made from grass skirts...

04-16-2005, 11:30 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	If you have a thermometer, smoke it until the internal temp hits 165-170. Then spray it real good with applejuice and wrap it in foil. Either put it back in the smoker or put it in the oven and cook till it hits about 190. I don't usuallly put mine in the cooler like most of the folx. I just turn off the heat in the oven and let it sit for an hour or two. YMMV. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-17-2005, 06:48 AM	#3
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Cook it just like you would a butt. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

04-17-2005, 08:01 AM	#4
jeffsasmokin Full Fledged Farker Join Date: 08-26-04 Location: Stuart, Florida	I agree, cook it as you would a butt - but I also cross-cut the skin so it absorbs more smoke and seasoning. __________________ "Chance Favors The Prepared Mind" Modified Bandera Charmglow All Stainless Gas CB 26 1/2" Kettle ECB Fabricated All-Wood Burn Barrel BC Select Outdoor Fryer

04-17-2005, 08:17 AM	#5
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Hilo, make sure your temp reading is in a solid hunk of meat, of course. Close-to-the-bone readings can be misleading. Good luck! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

04-17-2005, 12:56 PM	#6
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Timewise - assuming you stay around 'que temps - probably 11 hours or so. Like these others I depend on internal temp for finishing. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

04-17-2005, 01:00 PM	#7
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I got one, same size to smoke next weekend. Is it any different from a Boston Butt, from a pulling standpoint? __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-17-2005, 01:03 PM	#8
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	It'll pull a bit different - the muscles run different directions. You might think it's "tough" but often its just different from doing just he butt portion. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

04-17-2005, 04:11 PM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	IMHO, the shoulder is closer to a ham in texture. Not bad. Just a little different. Outside of brisket or a really good burger, I'd take pork over beef any day. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-17-2005, 08:01 PM	#10
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	i know its kind of late to answer.. but estimate it at 75-90 minutes per lb. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

04-18-2005, 12:45 PM	#11
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Its never too late for good Q info. There's always next time. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

04-18-2005, 03:01 PM	#12
Hiloboy Full Fledged Farker Join Date: 03-10-05 Location: Hilo, Hawaii	well to let you know it turned out great.. tasted a lot like our kalua pig that we make in the imu.. here in hawaii after we pull the pork we add hawaiian sea salt . what can i do differant when i make pulled pork so it dosen't taste like kalua pig.. any ideas __________________ #1,WSM #2,Big Green Eggs(large) a #2 La Caja China # 2 Weber kettle gold 22.5 The best smoke for making Q... is made from grass skirts...

04-19-2005, 09:22 AM	#14
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Add a Carolina style finishing sauce to the pulled pork: 1 cup cider vinegar 2 tbls brown sugar 1 tbls salt 1 tsp pepper flakes additional hot sauce of pepper to taste Did you use local wood as you cooked. Try adding some hickory, pecan, or oak to the fire to boost the smoke taste a bit. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

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